Menu

Vegetable Pizza on Cauliflower Crust

  • Save Recipe
Vegetable Pizza on Cauliflower Crust
  • Prep 15 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Blogger Lauren Keating of Healthy-Delicious shares a new twist on pizza.
By Lauren Keating
Updated Aug 1, 2018

Ingredients

  • Cooking spray
  • 4 cups fresh cauliflower florets
  • 2 eggs, beaten
  • 1 cup shredded reduced-fat mozzarella cheese (4 oz)
  • 2 tablespoons dried oregano leaves
  • 1 teaspoon garlic powder
  • 1/2 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
  • 1 small onion, thinly sliced
  • 1 bell pepper, thinly sliced, cut into bite-size pieces
  • 1/4 cup well-drained thawed frozen chopped spinach (from 9-oz box)
  • 6 ripe olives, sliced

Steps

  • 1
    Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
  • 2
    In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
  • 3
    Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
  • 4
    Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
  • 5
    Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
  • 6
    Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Since there’s cheese in the crust, you don’t need any more on top. However, if you desire, 1/4 cup cheese can be reserved and added with the toppings.
  • tip 2
    Too much moisture in your toppings can seep into the cauliflower and result in a soggy crust. Use only a light coating of sauce and make sure the spinach is as dry as you can get it.

Nutrition

210 Calories, 10g Total Fat, 14g Protein, 15g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
400mg
17%
Potassium
480mg
14%
Total Carbohydrate
15g
5%
Dietary Fiber
4g
17%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved